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about the cocktail
The story of the drink’s origin holds that, due to difficulties importing Scotch to the US during World War II, liquor salesmen forced bar owners to buy up to 50 cases of their much more abundant rum in order to secure a single case of good whiskey. The barmen at Pat O’Brien’s (718 St. Peter St., 504-525-4823) soon came up with an alluring recipe to clear through their bulging surplus of rum. When they decided to serve it up in a tall, jaunty glass shaped like a hurricane lamp, the hurricane cocktail was born. Today, even the glass itself is a souvenir of New Orleans, and servers at Pat O’Brien’s will helpfully box yours to go when you’re finished.
ingredients in the cocktail
  • 45 ml Light Rum
  • 30 ml Dark rum
  • 30 ml Orange Juice fresh
  • 30 ml Pineapple Juice fresh
  • 15 ml Lime Juice
  • 10 ml Passion Fruit syrup
  • Splash of Grenadine
how to make the cocktail
    1. Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass.
    1. Orange slice
    2. Maraschino Cherry

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